Here's a simple recipe that yields a delicious chocolate ganache glaze perfect for freshly fried brioche doughnuts!
This "reconstructed" berry pie is a simple play on a traditional favorite. I love macerated berries in the summer time, and who doesn't like a good berry pie? This dessert takes half the work and a third of the time as a normal berry pie, and by rethinking its structure, it allows you to keep your berries moist and macerated in a delicious simple syrup while keeping your crust crisp and flaky.
If you've ever eaten dinner at Stella, you probably recognize the picture above. Our chocolate truffles have turned into an "accidental" signature dish. Brought out to every table as the check is presented, this truffle recipe itself is solid if not simple; why mess with a good thing?
This recipe is a great way to use your left over salmon scrap after you butcher a side down into fillets. The salmon is pureed in a food processor with a flavored cream and then baked in a terrine mold. The finished product is a slice-able yet spreadable pâté that works great as an appetizer or canape.
This dessert sauce is a nothing more then a super rich mocha that's emulsified with butter for some extra flavor and sheen. It's served with our cinnamon sugar beignets to complete our "coffee & doughnuts" dessert.
This video will teach you how to make a cauliflower soup base that can be served as is or doctored with different components and garnishes. I will also release a completed dish video that will demonstrate how we plate and serve this soup at Stella.
